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Caramel Chocolate Toasted Walnut Tart

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Ingredients
  

Tart Crust (adapted from Saveur)

  • 1 ½ cups flour
  • ¼ cup plus 1 tablespoon dutch-process unsweetened cocoa powder
  • ¼ teaspoon kosher salt
  • 10 tablespoons butter cut into pieces, at room temperature
  • ½ cup plus 2 tablespoons powdered sugar
  • 2 egg yolks at room temperature
  • ½ teaspoon vanilla extract
  • 1 cup chopped walnuts

Caramel

  • 1 pound Chocoley caramel melted by package directions

Ganache

  • ½ cup heavy cream
  • 4 ounces semi sweet chocolate bar Ghirardelli!

Instructions
 

Tart

  • Heat oven to 350º.
  • In a mixer, cream the butter and sugar until fluffy.
  • Add yolks and vanilla.
  • Stir in the dry ingredients.
  • Press the dough into the bottom and sides of a 9 inch tart pan with removable bottom.
  • Chill 30 minutes.
  • Prick bottom with fork and bake 20 minutes.
  • Cool.
  • While tart bakes, heat walnuts in a dry frying pan over med/low heat. Cook until fragrant and toasted. Let cool. Sprinkle over the cookie crust.

Caramel

  • Pour hot caramel into tart and let set.

Ganache

  • Heat cream in microwave just to a boil.
  • Pour over the chocolate.
  • Sit 1 min, then whisk smooth.
  • Pour over the caramel layer.
  • Pop in fridge a few hours to firm up!